Salad with Duck Legs Confit, Asparagus and Raspberry Dressing

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© Copyright 2007 Joe Jurgielewicz & Son All Rights Reserved

P.O. Box 257, Shartlesville, PA 19554    610-562-DUCK

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Salad with Duck Legs Confit, Asparagus and Raspberry Dressing

Salad

2 (1 280 g jar) legs of duck confit

(4, if served as an entrée)

4 small handfuls mesclun

160 g green asparagus

1 tbs. toasted slivered almonds (you can toast them yourself)

24 - 32 fresh raspberries, for decoration

Dressing

1 shallot, finely chopped

2 tbs. chives, finely snipped

1 tbs. light honey (acacia)

1 tbs. balsamic vinegar

1 tbs. Sherry or red wine vinegar

5 - 6 tbs. good olive oil

16 - 20 fresh raspberries

Salt and pepper to taste

Heat the duck in the oven, according to the package instructions,

then shred the meat and remove the bones. Set aside on a plate

or in a small bowl.

Cook the asparagus in very salty water, then chill in iced water

to preserve their colour. Dry on paper towels and set aside.

Mix all the ingredients for the dressing, beginning, as always,

with the salt and pepper (the salt will thus be dissolved

when the dressing is ready).

Cut the asparagus into small 3-4 cm pieces, crush the raspberries,

and add to the dressing.

Toss the mesclun with the dressing.

Place the shredded duck confit, preferably still warm, on a bed

of mesclun, garnish with almonds and decorate the plate

with fresh raspberries.

Note: If you wish to serve this salad as an entrée, place

a warm whole cooked duck confit on a plate with a portion

of the salad with asparagus and raspberry dressing.

Sprinkle the salad with grilled almonds and decorate the plate

with fresh raspberries.

As a variation, heat a boneless duck breast confit

according to the package instructions and slice into

thin strips to garnish your salad.

Serves: 4 (served as an entrée)Cooking time: 20 minutes

Chef: Thierry Daraize

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